Candy Corn

Candy Corn, Candy, Treat, Halloween

In 1900, the Goelitz Candy Company began its production of candy corn. This was due to its agrarian’corn kernel’ look. When the producers added a tri-color layout, it was revolutionary and it caused a nationwide craze. The absence of machines, however, supposed that the candy corns were fabricated seasonally; only from March to November. The look and the taste of this traditional candy corn have remained the same during the century of its own production.
In its first years of manufacturing, candy corn was made largely by hand by tens of thousands of men and women who worked throughout the eight months a year it was in season. The process of earning candy corn is like the making of the majority of candy products but with extra steps.
Like many candy, sugar, corn syrup and other ingredients were put in huge kettles that were heated until they were slurry. When the desired texture was achieved, the forty-five lbs of hot candy was poured onto large buckets called runners. These runners were subsequently carried by individuals called stringers. These stringers walked backward while pouring out the candy into trays. These trays have been imprinted with kernel shapes and cushioned with cornstarch. The stringers made three moves and poured candy of different colours to produce the signature tri-color appearance of the candy corn. The three colours were white, orange and yellow. These were then grouped in luggage. In the beginning years, the candy corns were introduced in special wooden boxes, tubs and cartons. They were then delivered to candy shops by wagon.
Nowadays, the candy corn manufacturing process is done largely by machines but the procedure in essence hasn’t changed much. Contemporary candy makers use a method called the’Corn Starch Molding Procedure’. In this procedure, a tray with depressions full of cornstarch is used and the candy corn is produced of the bottom up in 3 colour passes to create the tri-color effect. Step one of the method is filling one quarter of the depression on the tray with yellow syrup that’s then permitted to partially set. When it’s hard enough, the orange syrup is poured over the yellow syrup while leaving sufficient space and is allowed to partially set. When it’s set, the melancholy is then filled with the white syrup and is cooled until hard. In the cooling process, the three layers have the ability to stick together. When cool, the candy is removed from the trays and become small candy corns with three colours. The candy corns are grouped and packaged in pouches and then sent to the various candy shops nationwide.

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